Back in 05′ I stumbled across a banana bar recipe on Allrecipes that inspired these bars. I remember at the time I didn’t have sour cream to make another bar that had great reviews so I used this recipe as a springboard to create my own version with the ingredients I had on hand.
It’s been awhile but I’m back with a new blog post for all you Peanut Butter Moo’d lovers. If you’re not familiar with Jamba Juice’s Peanut Butter Moo’d, it’s a smoothie consisting of peanut butter, bananas, a chocolate base, soy milk, and nonfat frozen vanilla yogurt. It’s very high in calories so I tend to just buy them for the kids. You can easily make your own version at home which we do quite often.
I was thinking of making a scone with some of the extra strawberries I had on hand but after searching around I found a strawberry banana muffin recipe on the Joy of Baking website that looked really good. This recipe worked out perfect because I also had ripe bananas. The original recipe did not include a crumb topping but I decided to add one from my favorite banana crumb muffin recipe. I made half of the batch without the crumb topping and half with. The half without the crumb topping was good but the half with the crumb topping was super delish.
The other day I found myself with 4 very ripe bananas on my counter that needed my attention. I thought of making some banana muffins or banana bars but realized I’ve never made a banana cake. So the search was on for a banana cake recipe. I found a recipe that looked promising and I started the process of doctoring it up to make it healthier. I replaced half of the butter with unsweetened applesauce, added vanilla extract, reduced sugar, and substituted low fat milk and sour cream for the buttermilk. With all of the changes made my cake still turned out moist and flavorful. I had planned to make…